Ginisang bagoong (or Alamang kung tawagin sa amin sa laguna) is what I consider as soulmate of mangoes (yung hilaw at manibalang). I love my mangoes with Alamang, especially something sweet and spicy. There are so many versions and ways of cooking this dip, but today, I will share you mine. Enjoy!
#ginisangbagoongalamang #SauteedShrimpPaste
Written Recipe at [ Ссылка ]

INGREDIENTS:

2 cups fresh shrimp paste (alamang / bagoong)
1 cup brown sugar
1 cup pork fat
1 tbsp. vinegar
1/2 tsp. ground black pepper
1 pc onion (minced)
4 cloves garlic (minced)
2 pcs. tomatoes (minced)
Siling labuyo (optional)

DIRECTIONS
First off, rinse the excess salt of the shrimp paste by carefully straining with water. Drain then set it aside.
Heat the pan over low-medium heat and without oil. Add a cup of pork fat together with half a cup of water. Cover fully with the pan lid and braise the white fat for 5 minutes. Then, switch to low heat and wait for another 10 minutes until it becomes brown and dry.
After that, set aside the cooked pork fat into one corner of the pan leaving a wide cooking space in the middle. Saute the chopped onion and minced garlic until it aromatizes. Add the minced tomatoes. Stir completely all the ingredients then cover with a pan lid for 3 minutes.
Next, add the drained shrimp paste and mix completely.
Season with a pinch of pepper and salt. Add the vinegar and brown sugar. If you want your shrimp paste to be spicy, simply put chopped chili. Mix thoroughly.
Cover again with a pan lid and simmer over low-medium heat for 15-20 minutes or until the sugar caramelizes. Transfer into a container. Enjoy as you dip in your Manggang Kinalabaw

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